• Melt a pint (2 cups) of ice cream at room temperature or in the refrigerator.
• Stir in 2 ounces (jiggers) of bourbon.
• Serve cold, at room temperature or slightly warmed.

Coffee and chocolate ice cream also work as sauces, and you can match coffee liqueur, chocolate liqueur, rum or other spirit that picks up accents in your dessert.

You also can serve these sumptuous sauces in liqueur glasses as part of the dessert courses:

Add a glass to the dessert plate, serve as “chasers” to the dessert or right before coffee.

French-style ice cream does double duty
as a sauce. Photo courtesy Haagen-Dazs.

• Learn the different ice cream types in our Ice Cream Glossary.
• Find more recipes and our favorite ice cream brands in our Gourmet Ice Cream Section.